Grapes. were destemmed, crushed and chilled prior to gentle pressing with only the free run component being used for this wine. Fermentation occurred in temperature controlled stainless steel tanks using a sequential yeast inoculation with two yeast strains to increase complexity, mouthfeel and texture. Juice was fermented at cool temperatures (12-13°C) to encourage retention of Sauvignon Blanc varietal characters and the wine was lightly fined and filtered prior to bottling.
Appears in 2 contracts
Sources: Wine Agreement, Wine Purchase Agreement